Gambas al Ajillo (Spanish Garlic Shrimp)

Ingredients:

• 1 ½ pounds large shrimp, peeled and deveined (about 20)
• Salt and black pepper
• ½ cup extra-virgin olive oil
• 8 or more large garlic cloves, thinly sliced lengthwise
• 4 small dry red peppers, such as chile de árbol, or ½ teaspoon red-pepper flakes
• ¼ cup white wine
• ½ cup chopped parsley

Rinse shrimp with cold water and pat dry. Season with salt and pepper on both sides.

Heat oil in a wide skillet over medium-high. When oil is wavy, add garlic, hot pepper and a pinch of salt, and turn heat to medium. Let garlic simmer gently without browning, stirring occasionally, for 2 or 3 minutes.

Turn heat to high. Add shrimp to pan in one layer, without crowding, and cook for 1 minute. Add wine and let it evaporate, about 2 minutes. Turn shrimp over and cook just until firm and pink, 1 to 2 minutes more. Stir in parsley and transfer shrimp to a serving platter or individual bowls. Pour sauce over and serve immediately.

Several comments about burning the garlic on high heat. Suggestions included

• Marinate the shrimp in minced garlic, s&p, & some smoked sweet paprika (Pimentón). Make the oil first with smashed garlic cloves, hot chili, and shrimp shells in the oil. I always save shells in the freezer. Cook that low for 10-15 min. Strain, return & increase heat a bit. Add 4 sliced cloves garlic, shrimp, then chopped parsley, and 1-2 Tbl dry sherry.
• Very low heat, let it cook very slowly, that way garlic never burns and the dish gets all the flavor. And move it while cooking sometimes so shrimp don't stick.